Ingredients

  • 1 turkey
  • black pepper
  • sea salt
  • cumin
  • green pepper
  • onion

Directions

  1. Thaw the turkey as you would normally, or use our faster method. The faster method consists of putting the turkey into a bathtub filled with warm water. Refresh the water whenever it gets cold. This takes between 3 and 5 hours. Thawing a turkey in a refrigerator in the normal fashion can take days.
  2. Once thawed, remove the neck and giblets from inside the turkey. Then run cold water through the inside of the turkey, until the water runs clear. Discard the neck and giblets.
  3. Put the turkey into a roasting pan.
  4. Smear warm butter generously onto the turkey. The butter will become a temporary adhesive for the spices. Do not remove the skin.
  5. Shake on a light dusting of sea salt, add a heavy layer of black pepper, and completely smother the turkey with an even thicker layer of cumin.
  6. Add water into the roasting pan to about a depth of 1 inch.
  7. Lightly mist the turkey with water, using a sprayer bottle to mat the spices into a goo, but be careful not to add enough to make the spices run down the turkey.
  8. Cut the green pepper and the onion into 1 12 inch pieces. Put them into the water which surrounds the underside of the turkey.
  9. Broil the turkey until the spices on top have become a dry crust.
  10. Remove the turkey from the stove and turn it off.
  11. Cover the turkey with aluminum foil and pinch it around the edges of the roasting pan, in an attempt to trap all moisture inside.
  12. Place the turkey back into the stove and cook it by following the instructions that were included with it.
  13. Strain the water into another pan when finished cooking the turkey to begin making the gravy.
  14. Immediately add a stick of butter into the gravy water and whisk it, else it will never thicken properly. It may be necessary to whisk in some flour too. Remember that at its hottest, the gravy will be its thinnest, so it is easy to overdo the flour. The gravy can always be reheated for adding more thickening flour at a later time, but excess flour cannot be removed.
  15. Cut the turkey and serve it plain or with the gravy poured generously over it.

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